Turmeric Spiced Carrot Cake Muffins

Ingredients
2 flax eggs (2 tbsp ground flax soaked in 1/4 c water for 10 + mins)
2 cups organic oat flour (you can simply grind your own quick oats - you can do this in a blender, or coffee grinder)
1/3 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
3 tsp ceylon cinnamon
2 tsp ground turmeric
1 tsp ground ginger
1/4 tsp ground cloves
1/3 tsp sea salt

1 cup full fat coconut milk (pour out most of the water from the can before stirring)
1.5 tsp pure vanilla extract

2 cups grated carrots
1/3 cup chopped walnuts or pecans
optional: 1/2 cup raisins
optional: monk fruit or stevia drops to taste for additional sweetness, if you like more sweet desserts

Method
1. prepare your flax egg, by mixing flax with water in a small bowl or cup, set aside
2. preheat oven to 375f, line muffin tin with liners
3. whisk together all dry ingredients in a medium bowl
4. separately stir wet ingredients with flax eggs
5. add dry ingredients into wet bowl, stir just until combined
6. fold in carrots, nuts and raisins if using
7. pour batter into 12 lined muffin tins
8. bake for 16-20 minutes, or until toothpick comes out clean, cool before removing

Enjoy

Notes:
These are great enjoyed on their own, or topped with a cashew “cream cheese icing”, some GF butter or coconut butter!

OPTIONAL
Easy Cashew Cream Cheese Icing
1 c cashews soaked and drained (soak in water for 4+ hours in advance or hot water for 15 min)
1 tbsp fresh lemon juice
1 tsp vanilla extract
4 tbsp maple syrup (feel free to sub for stevia drops and water to make up for the liquid)
Blend everything in a high speed blender until smooth.